Roasted Harissa Chicken with Date Pilaf. Put a twist on your usual Sunday night roast with this delicious harissa chicken.
25g unsalted butter
1 onion, finely chopped
3 garlic cloves, thinly sliced
1 tsp fennel seeds
11⁄2 cups long-grain rice
11⁄2 cups chicken stock
1.6kg whole chicken
2 tbsp harissa paste
1 small lemon, quartered
8 fresh dates, de-seeded and halved
2 cups baby kale leaves, to serve
Preheat the oven to 220°C (200°C fan forced).
Heat the butter in a large saucepan over medium heat. Add the chopped onion and sliced garlic and then cook for 6-8 minutes, or until very soft. Add the fennel seeds and long-grain rice and cook for 1 minute, or until well coated. Add the chicken stock and 2 cups of water and bring to the boil. As soon as the liquid has come to the boil, transfer the rice mix to a large roasting dish.
Rub the chicken with the harissa paste and season well with sea salt and pepper. Place the lemon inside the chicken, then secure the legs tightly with kitchen string. Place the chicken on top of the rice mixture in the roasting dish, cover the dish tightly with foil.
Place the dish in the oven and cook for 40 minutes. Then remove the foil and allow to cook for a further 20 minutes, or until the rice is tender and the chicken is cooked through.
Fluff the rice with a fork to separate the grains, and then stir through the halved dates. Serve the harissa chicken and rice with the baby kale leaves scattered on top.
Harissa is Tunisian spice paste. As the spice levels of harissa vary, you may need to use more or less than 2 tablespoons – depending on your preferred flavour.